Diana's Desserts - www.dianasdesserts.com
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Ginger Nut Cookies
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 1) |
| Servings: Makes 2 dozen cookies |
| Comments: The cookies will keep for three or four days stored in an airtight tin, but it's unlikely that you will need to store them. |
Ingredients:  2 oz. unsalted butter 2 teaspoons golden syrup 4 oz. self-rising flour 1 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 2 teaspoons sugar blanched almonds, halved |
| Instructions: Heat the oven to 375 degrees F when you start, so that it is at the right temperature when you put the cookies in to bake. Melt the butter in a pan over a low heat. Spoon the golden syrup into the mixture and remove from the heat. Put the flour, ginger, cinnamon, baking soda and sugar in a mixing bowl. Pour the butter and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not too wet paste. Take teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking. Flatten slightly and place a blanched almond in the centre of each biscuit. Bake for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack. Makes 2 dozen cookies. |
| Source: DianasDesserts.com |
| Date: September 30, 2002 |
Reviews
Reviewer: Elaine
Rating:
Review:
This recipe does not make a paste, even when an extra 1oz butter was added. Neither did the cookies flatten while cooking and the cookies are not very flavorful.
Rating:
Review:
This recipe does not make a paste, even when an extra 1oz butter was added. Neither did the cookies flatten while cooking and the cookies are not very flavorful.